Greek Breakfast Feast: Spanakopita, Greek Yogurt with Honey & Fruit, and Greek Coffee

**Spanakopita:** Preheat oven to 375°F (190°C).

In a large bowl, combine the squeezed spinach, feta cheese, eggs, chopped onion, and dill. Mix well.

Brush a 9x13 inch baking dish with olive oil.

Lay one sheet of phyllo dough in the baking dish, brushing generously with olive oil. Repeat with 4 more sheets of phyllo dough, layering each with olive oil.

Spread the spinach and feta mixture evenly over the phyllo dough.

Layer the remaining phyllo dough sheets over the filling, brushing each with olive oil as before. Use 5 sheets.

Using a sharp knife, score the top layer of phyllo dough into squares or diamonds.

Bake for 30-35 minutes, or until golden brown and crispy.

**Greek Yogurt:** While the spanakopita is baking, divide the Greek yogurt into serving bowls.

Drizzle each bowl with honey and top with fresh fruit.

**Greek Coffee:** In a small saucepan, combine the water, coffee, and sugar (if using). Stir well.

Place the saucepan over medium heat and bring to a slow simmer. Do not stir after the coffee begins to simmer.

Once the coffee begins to foam and rise, remove from heat immediately.

Carefully pour the coffee into small demitasse cups, being sure to distribute the foam evenly. Let the coffee grounds settle for a few minutes before drinking. Do not drink the grounds at the bottom of the cup.

Serve the spanakopita warm, alongside the Greek yogurt with honey and fruit, and a cup of hot Greek coffee. Enjoy!